Mix 1 1/4 cups graham cracker crumbs (16 crackers), 2 tbsp sugar and 1/4 cup butter or margarine, melted. Press firmly and evenly against bottom and side of 8" pie pan. Bake 10 minutes at 350F. Cool.
Fill pie shell with 1 can (21oz) apricot pie filling. Chill. To serve, top with whipped cream.
In dessert fondue pot, pour 1 cup boiling water over 1 pkg. (6 oz) fruit-flavored gelatin. Stir to dissolve. Adjust heat when necessary to keep fondue warm. Spear Dippers (below) and swirl in fondue, then dip into whipped cream or chopped nuts.
Angel food or pound cake...
Heat oven to 350F. Grease and flour 2 loaf pans, 9x5x3". Prepare Betty Crocker German chocolate cake mix as directed on package except - use 2 tbsp. less water. Pour batter into pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Sprinkle loaves with...
1 cup Gold Medal flour (if using self-rising flour, omit baking powder and salt)
3/4 cup granulated sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted
1 cup chopped nuts
1 cup brown sugar (packed)
1/4 cup cocoa
1 3/4 cups hot water
Heat oven to 350F...
1 stick or 1/2 packet Betty Crocker pie crust mix
1 cup boiling water
1 pkg. (3 oz) strawberry flavored gelatin
1 pkg. (16 oz) frozen sliced strawberries
Prepare 8" Baked Pie Shell as directed on package. Pour boiling water over gelatin; stir to dissolve. Add frozen strawberries; stir to break...
1/2 cup sugar
1/4 tsp. salt
1 cup milk
3 egg yolks, beaten
1 tbsp. vanilla
2 cups chilled whipping cream
For crank-type freezer:
Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream...
1 cup chilled whipping cream
1/4 cup confectioners' sugar
1 tsp. vanilla
3/4 cup ground coffee
3 cups water
4 oz (1/2 cup) Irish whiskey or brandy
4 to 8 tsp granulated sugar
Powdered instant coffee
In chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.
Bake angel food cake mix as directed on package. Cool; remove from pan. Make center hole 1" larger. Fill enlarged hole with 1 quart softened chocolate ice cream. Wrap cake in aluminum foil or plastic wrap. Freeze until firm.
Just before serving, beat 1 cup chilled whipping cream and 1/4 cup...
Bake angel food cake mix as directed on package. Cool completely. Remove from pan; place cake upside down. Slice off entire top of cake about 1" down; set aside.
Make cuts down into cake about 1" from outer edge and 1" from edge of hole, leaving substantial "walls" on each side. With a curved...
2 pints orange sherbet
1 pint pistachio ice cream
1 pint chocolate ice cream
Soften 1 pint of the orange sherbet; spread into chilled 2-qt metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm.
Source: The Love Of Baking (Robin Hood)
Prep Time: 30 min + refrigeration
Bake Time: 40 min
Makes: 10 servings
Freezes: Not Recommended
1 1/3 cups Robin Hood all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening, chilled and cubed
2-4 tbsp. ice cold water
1/2 cup (125ml) butter or margarine
1 cup (250ml) sugar
2 cups (500ml) flour
1 tsp. (20 ml) baking powder
1 cup (250ml) milk
3 cups (750ml) fresh or frozen, thawed, drained, cranberries
Cream butter and sugar well. Add eggs, one at a time, beating well after each.
10 egg yolks
3/4 cup sugar
Dash of salt
1 bottle sherry
1 quart heavy cream (whipped stiff)
Sprinkle of nutmeg
Beat yolks until thick. Beat in sugar and salt, a little at a time. Beat in sherry and chill for 3 hours. Fold in whipped cream and keep chilled until serving time. Then sprinkle with...
1 1/2 envelopes unflavoured gelatin
1/2 C sugar
1 C hot water
3 egg yolks - beaten
6 oz. fresh orange juice or 1 can (6 oz) frozen concentrate
3 Tbls. lemon juice or orange liqueur
3 egg whites
1/4 C sugar
1 9-inch crumb crust
1/2 C whipped cream or nondairy whipped topping
1 cup flour
1/4 teaspoon salt
1 scant Tablespoon sugar
1 Tablespoon soft unsalted butter
1/4 cup white wine
Vegetable oil for frying
2 cups ricotta
1 cup whipped heavy cream
3 Tablespoons sugar (or more if you wish)